To start we'll get the arugula and cook the asparagus. For this purpose, the stems of the asparagus, wash, dry and break off the wooden ends (to do this, bend each stalk closer to the cut, the "bad" part will break off itself), if necessary, have broken off the end, strip a potato peeler, and send in the steamer for 7 minutes, then you need to rinse the stalks under cold water and cut into pieces with a length of about 3 see If the asparagus is thick, you can also cut lengthwise into 2 or 4 pieces, at Your discretion.

While cooking the asparagus, take the strawberries, wash, remove the tails, half cut thin plates, the second will ship in blender.

Make the strawberry puree, mix it with oil, mustard and balsamic vinegar (if you, like me, balsamic cream, they just at the end pour the finished salad), salt and season with pepper to taste.

Now gently, alternately stacked arugula, sliced strawberries and asparagus, dressed with strawberry sauce, if using balsamic cream pour gently on top, and put the salad on the table.